✦ LIBER ✦
A pilot study on the use of sous-vide vacuum cooking as a production system for high quality foods in catering
✍ Scribed by Light, N.; Hudson, P.; Williams, R.; Barrett, J.; Schafheitle, J.
- Book ID
- 122563067
- Publisher
- Elsevier Science
- Year
- 1988
- Tongue
- English
- Weight
- 594 KB
- Volume
- 7
- Category
- Article
- ISSN
- 0278-4319
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